Vegetable Fried Rice with Fresh Spinach
The Cookie Writer
The Cookie Writer
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  • 2 tbsp olive oil, divided 2 eggs, beaten 1 onion, diced 1 green pepper, diced 1 red pepper, diced 2 cups fresh spinach 1 zucchini, chopped 1-2 carrots, peeled into strips and coarsely chopped ¼ cup soy sauce 1 tbsp, honey 2 tsp chili garlic sauce Salt and pepper 1 cup uncooked rice (or approximately 3 cups of leftover rice!) 2 cups water or vegetable broth Instructions Add 2 cups of water or broth to a medium saucepan. Bring to a boil and add rice. Cover and reduce to a simmer, Cook for 15 minutes, or until rice is soft, fluffy, and no water remains. Set aside. Stir together the soy sauce, chili garlic sauce, and honey. Heat 1 tbsp of oil in a wok over medium-high. Add in the eggs and cook until just scrambled, about 1 minute (they will finish scrambling at the end of the meal.) Pour eggs into a small dish and set aside. Wipe out wok if necessary. Place wok back on medium-high heat. Add remaining oil and pour in the onion, peppers, and zucchini. Cook for about 3 minutes, tossing occasionally. Stir in the the carrots and cook for another couple of minutes. Pour in the rice and sauce. Sprinkle with salt and pepper. Stir in the fresh spinach and cook for another 5 minutes. Toss in the eggs and give it one last stir. 3.2.2802



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